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Thick masa ovals topped with pork lard residue (asiento), beans, and salsa from Oaxaca. This rustic, traditional family snack delivers rich, savory flavors unique to southern Mexican cuisine.
Mix masa harina and salt together, then slowly add water and knead for 2–3 minutes until smooth and soft but non-sticky.
Divide dough into 6 balls, flatten each to an oval about ⅓ inch thick; cover the portions with a damp towel to prevent drying.
Heat a dry skillet or comal over medium-high heat. Cook masa ovals for 2–3 minutes per side, controlling the heat to avoid burning while ensuring even browning.
While still hot, use a spoon to gently press an indentation around the edges to create a shallow border; this helps hold toppings and prevents spillover.
Spread a thin layer of asiento onto each memela, then top with refried beans, salsa roja, crumbled queso fresco, and fresh cilantro in sequence. Serve warm.
